1 or 2 tbs salted butter 1 c oats (can use quick oats for shorter boil time) 1 c water Toppings: fruit (blueberries, banana, strawberries, etc.), honey, milk
1. Heat a skillet over low-medium heat. Add butter and allow to melt. 2. Add oats to skillet and stir periodically. Oats should start toasting. Add more butter if needed. 3. Boil water (I use a kettle for this). 4. Once oats are toasted and water is boiling, slowly add water a little at a time to the skillet. You may not need to add the entire cup, depending on how watery/firm you want your oatmeal. 5. Remove oats from skillet and serve with desired toppings. I like to have this with some milk with honey and berries. I think this could also be a great base for savory oatmeal.
I call this the best oatmeal because of the texture. It’s chewy, not soggy or goopy.
In a large skillet, heat olive oil. Season pork chop with salt and pepper.
Add pork chop in the skillet to brown sides. About 3 minutes per side.
Remove pork chop from skillet. Turn heat off. Wait for skillet to cool.
Melt butter over low heat. Add shallot and garlic to butter. Saute for a minute.
Add flour and whisk until smooth.
Add broth and milk and whisk until smooth. Add more liquid as needed.
Season sauce with oregano, parsley, thyme, salt, and pepper to taste.
Bring sauce to a simmer.
Place pork chop in sauce. Cover with lid. Allow to cook for 10-15 minutes (until pork temperature reads 145 F or higher).
Remove pork chop from the skillet and cut into slices or cubes. Whisk sour cream and adjust seasonings as needed.
Add pork and pasta in the sauce and toss to coat. Serve with Parmesan and fresh herbs.
Here I am, back again!
It has been a long time since I’ve posted here, but a combination of factors made me feel like I needed to return to this project. The most important of which is this recipe.
Not only did I feel the need to share this recipe because it was so good, but I also wanted to contribute to the world of online recipes.
Here are a couple of things I want to communicate going forward with this blog:
I’m not a fan of the long wall of text and pictures before you even get to the recipe. If somehow what I have written comes up in your Google search, I want you to be able to get to dinner right away. You don’t need to scroll through chatter about me and my life. I may add some context like I’m doing now, but it will be AFTER the recipe. If you’d like to read about me, great! If you just want some recipe ideas, that’s great too!
Although I deviate from most recipes in one way or another (I don’t like to be told what to do), I will credit other blogs, books, etc. right at the start so you can visit and see if you like someone else’s interpretation better.
In the interest of flexibility, I will list some ingredients as “number+” (for example, you can see above that I have 1+ clove of garlic). I do this because who am I to tell you how much garlic to use? I don’t want to be vague, but I also am morally opposed to wasting utensils and bowls. If you have a spoon you’re already using, don’t bother getting out the tablespoon just for spices (that’s my philosophy, anyway).
Bottom line: I’m excited to return to this project, even just as an exercise for myself, but I do hope someone gets some use out of my experiences.